Crescent Roll Crab Rangoons make a yummy party treat

If you are a fan of Crab Rangoons they you will be a fan of this EASY to make appetizer. These Crescent Roll Crab Rangoons will be the hit of your next party and loved by the kids as well as the adults, trust me.

My daughter is a HUGE fan of Crab Rangoons when we get Chinese food – when we order take out that is what she orders and eats it as her meal. When my sister peep came across this recipe it was a no brainer to give it a try.

Now of course a real Crab Rangoon is made with a Wonton Wrapper and then fried, but this version is made using Crescent Rolls which is much more simple. But don’t be fooled the crab filling inside is similar and you will not miss the Wonton Wrap. The minute I tasted one of these I wanted to eat them all, but unfortunately I had to fight off the rest of the family for them and lost the battle. If I were you I would triple the recipe, just sayin’

Here is what you will need to make these A-Mazing Crescent Roll Crab Rangoons:

• 1 (8 Ounce Tube) Crescent Rolls
• 3 Ounces Cream Cheese, softened
• 1/4 Cup of Mayonnaise
• 3/4 Cup Crabmeat Chopped (we used the Imitation)
• 2 Green Onions, Chopped
• 1/8 tsp Cayenne Pepper
• Salt and Pepper to taste
• 1 Egg White (optional)

***Cindy one of my readers said “Try using puff pastry sheets instead of crescent rolls. Mine went like crazy. Also if you use parchment paper instead of spraying cookie sheet less likely to burn on bottom. ” This is another way to do it and something I will try out next time I make some. Thanks Cindy!!***

Start by preheating your oven to 375

Unroll your Crescent Roll dough on your work surface. Seal the seams with a pinch and using a rolling pin roll it out into a rectangle. Next cut that into 24 Squares (6 Rows x 4 Rows).

In a bowl mix together your Cream Cheese, Mayonnaise, Crabmeat, Green Onions and Cayenne Pepper. Add some Salt and Pepper to taste.

Next divide your crab filling up placing a spoonful into the middle of each Crescent Roll Square.

Take one corner of the square and wrap around the filling and then the other nice and snug.

Place them onto a sprayed cooking sheet and lightly brush the tops with your Egg White (optional) – we did not do this.

Stick those babies into the oven and bake for approx. 10-15 minutes or until Golden Brown.

These are best served warm and trust me they will be gone before they get cold.

Yum Yum Yum – EASY and Delicious